Gluten Free Pizza Crust/Flatbread

If you adhere to a gluten free diet, you know that finding a good pizza crust is a challenge. Common issues are they're either too thin and cracker-like, or too soggy to hold the toppings (and we all know loading on the toppings is essential, so it has to be structurally sound!).

I wanted to find a way to make you guys a gluten free pizza crust and flatbread that was chewy but sturdy enough. and had a good flavor. Well, ladies and gents, I'm happy to say I was able to do just that for you, thanks to a combination of cassava flour, buckwheat flour, and psyllium husk powder.

Cassava flour is made from cassava, which is a root vegetable similar in taste and properties to a potato. Buckwheat is one of my favorite gluten-free grains and baking flours, for it's earthy, nutty flavor and hearty texture, as well as it's health promoting properties (higher in protein, cardiovascular health benefits, and blood sugar regulating). Psyllium husk is great in gluten-free baking to give recipes a chewy texture or to help hold baked goods together.

Add in all wet ingredients, stirring until a dough starts to form. then use your hands to finish mixing.

Divide the dough into 2 even sections.

On one very large parchment-lined baking sheet (or 2 normal sized-sheets; or bake in two batches, one sheet at a time), roll out one section of dough using a rolling pin (sandwiched between two sheets of parchment to prevent the dough from sticking), or simply press the dough out using your hands and form a round flatbread/pizza shape. The dough should be 1-2 cm thick (a little less than a half inch) when rolled out.

Bake for 9 minutes to fully cook through. If adding toppings, bake for about 4-5 minutes before removing from oven to add toppings, then add back in for another 4-5 minutes.